Screening of Bitterness-Suppressing Agents for Quinine: The Use of Molecularly Imprinted Polymers

Ogawa, Tazuko; Hoshina, Kaori; Haginaka, Jun; Honda, Chie; Tanimoto, Toshiko; Uchida, Takahiro

doi:10.1002/jps.20248

Cited by 41 publications

(34 citation statements)

References 23 publications

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“…However, some studies cited later are based on such results. Another method is based on affinity chromatography using molecular-imprinted polymers: a polymer constructed using quinine as a template was used for identification of L-arginine as suppressant (Ogawa et al 2005). In sensory tests, these results have been validated.…”

Section: Identification Of Bitter-masking Moleculesmentioning

confidence: 98%

Masking Bitter Taste by Molecules

2008

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Combating bitter taste in food, pharmaceuticals, and beverages remains a huge challenge. In the past, bitterness reduction was focused on pharmaceuticals and drugs; however, more recently, the most intense research is performed on the reduction of bitter or astringent taste in functional food or beverage applications. These foods and beverages possess inherent off-tastes due to fortification with healthy but poor-tasting actives. During the last 10 years, tremendous progress in the elucidation of bitter taste reception and transduction on the cellular level was made and many new molecules and compounds to reduce bitter off-tastes were reported. The following review will be focused on the advances, in the area of bitter-masking molecules, during the last 10 years. It will not cover other debittering strategies such as process optimization or biotransformations to reduce the amount of bitter ingredients, encapsulation, and other physical formulation technologies. The review will close with a short comparative study of various bitter maskers and some suggestions for flavor development of poor-tasting ingredients.

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Section: Identification Of Bitter-masking Moleculesmentioning

confidence: 98%

Masking Bitter Taste by Molecules

2008

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“…A growing number of other examples can be found in the literature, including the calculations of the structures of the complexes formed between a series of compounds and two molecules of MAA [35]. In this case, the structural parameters obtained by AM1 calculations could be correlated to the results of experimental data in the form of chromatographic studies.…”

Section: Electronic Structure Methodsmentioning

confidence: 97%

Theoretical and Computational Strategies for the Study of the Molecular Imprinting Process and Polymer Performance

Nicholls

Chavan

Golker

et al. 2015

Molecularly Imprinted Polymers in Biotechnology

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The development of in silico strategies for the study of the molecular imprinting process and the properties of molecularly imprinted materials has been driven by a growing awareness of the inherent complexity of these systems and even by an increased awareness of the potential of these materials for use in a range of application areas. Here we highlight the development of theoretical and computational strategies that are contributing to an improved understanding of the mechanisms underlying molecularly imprinted material synthesis and performance, and even their rational design.

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“…More studies reported that salts, nucleotides, and amino acids efficiently inhibit the bitter taste of many bitter pharmaceutical agents peripherally (Keast et al,. 2001;Keast and Breslin 2002;Ogawa et al, 2005). Meanwhile, Sweeteners and volatile compounds can also impact bitter taste cognitively (Miyanaga et al 2003;Mukai et al 2007).…”

Section: Fig 2 Rp-hplc Pattern Of Hydrolyzed Product Of Mpc By Trypmentioning

confidence: 99%

“…Meanwhile, Sweeteners and volatile compounds can also impact bitter taste cognitively (Miyanaga et al 2003;Mukai et al 2007). Ogawa et al (2005) found that the bitter taste inhibition of quinine by amino acids might be due to the interaction at the taste receptor site as amino acids maycompete with quinine for the taste receptors, thus, closing the gate of the cation channel transportation and inhibiting the perception of bitterness. CONCLUSION Addition of MPCH to fresh strawberry and mango juices were more accepted than flavored juices and the effect of sweeteners (sucrose, fructose and sucralose) on reduction of bitterness were highly observed with fresh strawberry and mango juices compared to flavored juices.…”

Section: Fig 2 Rp-hplc Pattern Of Hydrolyzed Product Of Mpc By Trypmentioning

confidence: 99%

Utilization of Milk Protein Hydrolysate in Functional Beverages

2014

Alexandria Science Exchange Journal: An International Quarterly

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The objective of this study was to utilize milk protein concentrate hydrolysate (MPCH) in special drinks as functional beverages and to study the acceptably of such drinks with fresh fruits and flavors. The milk protein concentrate was hydrolyzed by trypsin at pH 7.5 for 20 h. Protein hydrolysis was evaluated by SDS-PAGE and RP-HPLC. Milk protein was completely hydrolyzed by trypsin after 20 h of incubations as there were no bands observed on the SDS-PAGE and broad peptides were separated by RP-HPLC as a source of bioactive peptides. The bitterness of milk protein hydrolysate by trypsin was eliminated by adding sweeteners (sucrose, fructose and sucralose). The reduction of bitterness was highly observed in fresh strawberry and mango juices when compared to flavored juices. However, the best score of sensory evaluation was in MPCH when it was treated by sucrose, fructose and sucralose without flavor compared to MPCH with strawberry flavor. MPCH that utilized in fresh mango juices and sweetened by sucrose, fructose and sucralose received the highest acceptability scores and lowest bitterness compared to all other treatments.

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Screening of Bitterness-Suppressing Agents for Quinine: The Use of Molecularly Imprinted Polymers

Cited by 41 publications

References 23 publications

Masking Bitter Taste by Molecules

Masking Bitter Taste by Molecules

Theoretical and Computational Strategies for the Study of the Molecular Imprinting Process and Polymer Performance

Utilization of Milk Protein Hydrolysate in Functional Beverages

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